Halloween Homemade Oreos
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A homemade version of the famous chocolate sandwich cookies all dressed up for Halloween! If you have never tried making them own your own, give this homemade oreos recipe a try . And see just how much better homemade is than store-bought!
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Happy Halloween everyone! I don’t know about you but I love Halloween, even more so I think as an adult! Does anyone else feel this way about Halloween? I love dressing up, the decorations, and ok I am a sucker for all the candy.
If you are looking for a little homemade treat though to bring to that Halloween party or school party then this is the recipe.
And believe it or not, it’s fairly easy! I promise! And oh my word. Delicious. Homemade oreo cookies, is there anything better?
How To Make Homemade Oreos – Step By Step
This recipe starts with a dark, dark cocoa powder. Oreos as you know is a BLACK cookie sandwich. To achieve those results, you need a black cocoa powder. If you don’t have any, you can always get some here. You could also use a Dutch cocoa powder, but it might not be as black in the end. No less delicious, however.
For a complete Baking 101 breakdown of Cocoa Powder –> read this post.
Then make your cookie dough. You can make this in a mixer or a food processor. Start by combining your dry ingredients – flour, cocoa powder, baking powder, baking soda, sugar, and salt.
Then cream or pulse in your softened butter. Then add in your egg. And then mix or pulse until the dough comes together into one mass. The dough will be thick!
Pro Tip: Bring your butter to room temperature quickly in 3 easy ways.
For these cookies, you want to roll the dough into 1-inch balls.
Then flatten slightly with your hand.
When they come out of the oven they will be slightly puffy but they will flatten out. Perfect for making sandwiches with. They would be delicious on their own!
Then you need to make your filling. I made an all butter filling. Most recipes I found were made with shortening. I am just not a fan of using shortening so I went with good old butter. The filling will be soft at first but then harden up if you stick them in the fridge for a bit. The simply scoop, and smush two halves together.
Tips For Making Homemade Oreos:
- Use your food processor so the dough comes together easily for you. This is a thick dough so the processor makes fast work.
- Be sure to measure your flour properly so your dough has the right consistency.
- Use softened butter to properly cream the dough. Here are 3 easy ways to get that done quickly!
- Make sure your egg is at room temperature. To do this quickly, simply add your egg to a bowl of warm water for 10 minutes before baking.
- Use a 1-inch cookie scoop for even scooping.
These cookies are obviously even better when dunked in milk. Dunk them or not. Color them or not.
Heck,, roll them in sprinkles. Whatever you do you have to make these cookies. You will never buy another package of Oreos again. No tricks. No lies. They are perfect treat after a long night of tricking and treating or during a scary movie. Whatever your Halloween heart desires.
Get ready for a spooky and sweet Halloween season with these delicious treats! From creative Halloween Cupcake Ideas to indulgent Oreo Stuffed Brownies, these recipes will bring the spooky fun to your celebrations. Plus, learn how to make Black Buttercream Frosting and create creepy Spiderweb Cupcakes for an extra treat!
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To Make These Homemade Halloween Oreos You Will Need:
- Heavy Duty Aluminum Cookies sheets like these ones
- Silicone baking mats
- Cooling Racks
- Cookie Scoops
- Stand mixer or hand mixer for the frosting
- Black Onyx Cocoa Powder
And don’t forget if you make this recipe, snap a photo and be sure to share it with the #bostongirlbakes so I can see! I love hearing from you too- so be sure to let me know if you like this recipe and leave me a comment below!
Homemade Halloween Oreos
Ingredients
For the cookies
- 1 1/4 cups 155 grams all-purpose flour
- 1/2 cup 45 grams, but cocoa weights can vary greatly unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons 1 1/4 sticks or 140 grams room-temperature, unsalted butter
- 1 large egg
For the filling
- 1/2 cup unsalted butter softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
Instructions
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the filling, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. If you are adding the orange coloring, add it now. I just kept adding it until I was happy with the color.
- To assemble the cookies, using a 1-inch cookie scoop, scoop a tablespoon of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
- Store covered at room temperature for up to a week or frozen for up to 3 months.
Notes
- Use your food processor so the dough comes together easily for you. This is a thick dough so the processor makes fast work.
- Be sure to measure your flour properly so your dough has the right consistency.
- Use softened butter to properly cream the dough. Here are 3 easy ways to get that done quickly!
- Make sure your egg is at room temperature. To do this quickly, simply add your egg to a bowl of warm water for 10 minutes before baking.
- Use a 1-inch cookie scoop for even scooping.
- Adapted Oreo Cookie recipe from Smitten Kitchen, Filling Recipe from Flour Bakery
These were delicious! My family really enjoyed this homemade version. The cookies were soft not crunchy, but very tasty. I did use black cocoa and played around with filling flavors. We enjoyed every one.
I’m so glad to hear that your family enjoyed them! 😊 Using black cocoa and different filling flavors sounds amazing—thanks for sharing your tweaks! 🎃🍪
Do these keep well? Just wondering, since it says, “eat immediately”…
My apologies – that sentence was meant like “enjoy right away” not that you have to. I removed that so it’s not confusing! These should keep covered at room temperature in an airtight container for a week.
Love these! I’m making these even though Halloween is over! Thanks Heather!
Aaron,
Yes they definitely should be enjoyed whenever. I’m wishing I still had some left…*sigh*
Heather